Guatemala coffee is renowned for its exceptional quality and distinctive flavor profile.
La Colina comes from a farm in the city of Jalapa located in the central east highlands of Guatemala. The full farm name is a mouthful, “Finca Colina San Jacinto, Las Mercedes y Anexos”, named after current owner/operator Jose Quilo’s great great grand father and mother, Jacinto and Mercedes. The couple bought the land that would become their farm in 1969, and began planting coffee right away. The family utilizes agroforestry practices, providing natural shade throughout the farm. Plots are separated by varieties, including Caturra, Catuai, Bourbon, Pache, Pacamara, Yellow Bourbon, Tipica, Anacafe 14, and Gesha. La Colina plot is Anacafe 14 variety, and situated at 1,650 MASL, roughly in the middle of the farms elevation range which covers 1,500 – 1,800 MASL. Coffee is all hand picked when cherries reach peak maturation, then fermented for 30 hours to break downtime sugars in the mucilage. Once fermented enough, the mill has a modern centriflux machine which helps to remove mucilage with low water usage. Coffee finishes on the patios where it is sun-dried then rests in parchment awaiting export.
